Pickled Cucumber and Pearl Onions
Bring 100 ml water seasoning vinegar and sugar and the spices to the boil in a saucepan. Reduce the heat by half. Peel the pearl onions and add them to the still slightly boiling stock and let then steep for 10 minutes. In the meantime, wash the cucumber and cut it with the skin into 1-2 mm thick slices. Remove the pot from the cooker and add the cucumber slices. Put the pot in the fridge.
|White pepper, crushed
Parmigiano Reggiano Cream
Wash the lemon hot, pat dry and finely grate the zest. Place the cream in the saucepan with the Parmigiano Reggiano and heat to 80°C. Remove the pan from the heat and slowly stir in the egg yolks. Add the milk, salt and lemon zest. Leave the Parmigiano Reggiano cream to cool, then whisk and pour into a piping bag.
|Parmigiano Reggiano 40 m, grated
Potato and Parsley Chips
Peel and finely slice the potatoes. Place the potatoes in a bowl of water for 5 minutes, drain and leave to dry in a clean cloth. Heat the frying fat to 170°C in a high pan. Carefully pat the potatoes dry and deep-fry in the hot fat until golden brown. Remove with a slotted spoon and leave to dry on a cloth. Season lightly with salt. Wash the parsley, spin dry and pluck the leaves. Deep-fry the parsley leaves in the hot fat. Remove with a slotted spoon and place on a cloth to dry. Salt lightly
Cut the rye rolls in half and toast the cut side over the toaster. Spread a thin layer of the cold butter on the bun halves. Remove the cucumber slices from the pickling stock and top the bun halves with them. Cut off the tip of the piping bag about 5 mm and squirt the Parmesan cream onto the cucumber slices. Halve the pearl onions and press them into the cream, fanning them out. Garnish with the deep-fried potato and parsley chips.
|Parmigiano Reggiano Cream
|Potato and Parsley Chips